Friday, February 26, 2010

Julia Child's Boeuf Bourguinon Simplified

This is one of Julia Child's most popular recipes and the one everyone complains about. "So many pots and pans, my kitchen was a mess!" is the one I hear most often. I have made it so many times over the years that I no longer have to look at the directions, just the ingredients. And here lies the trick. There are a lot of steps you can cut out without sacrificing the dish by simply modifying her directions somewhat and using the same pan to saute some of the ingredients. You will note that my directions only involve two pans, and frankly, if pressed, I could even make it in one pan by sauteeing the mushrooms first and setting them aside before I cook the bacon.

I know this is easy for those of us who have been cooking for a long time, but it just goes to show you that with time and experience, you gain confidence and cooking becomes much simpler and enjoyable .

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, and herbs. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

Remove casserole from the oven and set on top of the stove. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned. Add the cognac and ignite. When the flames dies down add the mushrooms (with the butter) and cognac to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Remove the bay leaf. Let the casserole rest for at least 2hrs.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

I have made this recipe with the initial intention of making the original...to slowly detour in my own culinary creativity!!! I have yet to make this one the right way. Or...is there a right way?You changed the recipe to an easier version...great for you and others that might have been intimidated by this famous dish. Love the cognac...I've used a blend of Sherry, Porto and homemade red wine myself. Shh...don't tell my father-in-law ;o)Thanks for sharing and flavourful wishes, Claudia

JeffYou can use either, depends on how many pans you want to wash at the end. Frankly, I usually do it in the frying pan which I will later use to sautee the mushrooms, that way the whole thing can be done in two pans. If you do the recipe the way it is written, you will end up with chaos in the kitchen that is why I simplified it by changing around some steps and using fewer pans. Do try it, it's marvelous. You can do it!